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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Compact sous vide circulator with app — Bluetooth control, 1100W
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Compact sous vide circulator with app — Bluetooth control, 1100W
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In a saucepan melt butter over low heat. Stir in the lemon juice, thyme, basil, black pepper and kosher salt; cook over low heat for 8-10 minutes, then pour into a heat-proof shallow dish (I use my 11 x 7-inch pyrex baking dish for this). Cool the butter mixture for about 30 minutes at room temperature. Dip the fish fillets into the butter mixture coating thoroughly. Place the fillets on a platter and chill at least 1-1/2 hours. Set aside the remaining butter mixture. heat a large cast-iron frypan over high heat (until a drop of water sizzles in the pan, the pan must be hot!). Add in two very cold fillets and cook 2 minutes on each side or until the fish flakes, remove to a platter and keep warm. Repeat with the remaining fillets. Reduce the heat, then add in the remaining butter mixture into the skillet; stir and heat. Drizzle the butter mixture over the fillets. Serve with lemon wedges.